Saturday, 27 September 2014

Spiced Chickpea, Butternut Squash and Yoghurt Salad

I'm visiting Aotearoa New Zealand at the moment. One of the nicest things is getting to cook for my family again. Last weekend, I puzzled over what to make out of chickpeas and silken tofu. I remembered eating some Dahi Puri that were filled with chickpea curry, vegan yoghurt and a generous amount of spices and chutney.

This chickpea salad is that memory realised in the available ingredients. It's chickpeas and butternut squash smothered in creamy vegan sour cream, with a hint of cumin and chili. The vegan sour cream from Gormandize makes a great stand-in for plain yoghurt. I've never been able to find a vegan yoghurt that isn't sweet. Do they exist?

 Spiced Chickpea, Butternut Squash and Yoghurt Salad

Serves 4


710 g butternut squash (900 ml chopped)
1/4 red onion
a handful of parsley (optional)
2 400 g cans of chickpeas (750 ml drained)
1 1/2 tbsp lemon juice
1 tsp ground cumin
1/8 tsp chili powder


1. Chop the butternut squash into 3x3 cm squares. Toss with olive oil, salt and pepper and roast at 200 C for 40 minutes, or until tender.

2. Finely chop the onion and parsley. Drain and rinse the chickpeas. Make the sour cream. Gently combine all ingredients except the parsley and add salt to taste. Sprinkle the parsley on top.

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